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    Mediterranean Stuffed Mushrooms

    Ingredients

    24 fresh medium mushrooms
    4 oz. artichoke hearts, drained and finely chopped
    1/2 cup fine bread crumbs
    1/2 cup finely shredded Parmigiano-Reggiano       
    cheese
    2 oz. chopped prosciutto or Canadian bacon
    2 cloves garlic, minced
    1 Tbsp. olive oil
    1 Tbsp. lemon juice
    1 1/2 tsp. tarragon, crushed
    1 beaten egg
    1/4 tsp. pepper
    2 Tbsp. finely shredded Parmigiano-Reggiano       
    cheese

    Directions

    Remove stems from mushrooms.  Spoon the
    Remove stems from mushrooms.  Spoon the
    stems from mushrooms.  Spoon the artichoke .  
    Spoon the artichoke mixture into mushroom
    mixture into mushroom caps, mounding slightly.  
    Top each with some of the 2 Tbsp. cheese.
    Top each with some of the 2 Tbsp. cheese.

    Bake in preheated 425 oven for 10 minutes.
    Serve Hot